Swiss Steak

This is a cross between pot roast and stew. It’s a great way to use a tough cut of meat from the hind leg or shoulder of a cow. Those tough cuts are very flavorful and soften up nicely after cooking over low heat for a long time. The name doesn’t actually refer to a country of origin, but a tenderizing technique called “swissing.”

Directions

Step 1

Preheat oven to 325°F. Trim any exterior fat from the steak. Mix the flour, salt, and pepper in a small bowl. Sprinkle half of the flour mixture over the roast and use the base of a sturdy glass to pound the flour into the meat. Repeat with the other side.

Step 2

Place a skillet over medium heat. Once the skillet is heated, add the oil and the meat. Cook on each side for 5 minutes until the meat is browned.

Step 3

Remove the meat from skillet and add the onion. Cook for 5 minutes, stir in the garlic. Chop the tomatoes and add. Stir in the paprika, Worcestershire, and broth. Cook covered in the oven for 2 hours, or until the meat is tender.

Nutrition Information

Amount per serving

Calories

540

Total Fat

32g

Saturated Fat

10g

Cholesterol

140mg

Sodium

1720mg

Total Carbohydrate

13g

Dietary Fiber

2g

Sugars

5g

Protein

48g

Recipe Information

Serves: 4

Ingredients

1½ lbs. rump, round, or chuck roast

2 Tbsp. flour

1 tsp. salt

½ tsp. ground black pepper

2 Tbsp. vegetable oil

1 medium onion, thinly sliced

2 garlic cloves, smashed

1 can (15 oz.) stewed tomatoes

1 tsp. smoked paprika

1 Tbsp. Worcestershire sauce

1 cup beef broth

Directions

Step 1

Preheat oven to 325°F. Trim any exterior fat from the steak. Mix the flour, salt, and pepper in a small bowl. Sprinkle half of the flour mixture over the roast and use the base of a sturdy glass to pound the flour into the meat. Repeat with the other side.

Step 2

Place a skillet over medium heat. Once the skillet is heated, add the oil and the meat. Cook on each side for 5 minutes until the meat is browned.

Step 3

Remove the meat from skillet and add the onion. Cook for 5 minutes, stir in the garlic. Chop the tomatoes and add. Stir in the paprika, Worcestershire, and broth. Cook covered in the oven for 2 hours, or until the meat is tender.